Development of lipid oxidation during manufacturing of horse mackerel surimi

Author:

Eymard Sylvie,Carcouët Elodie,Rochet Marie-Joëlle,Dumay Justine,Chopin Christine,Genot Claude

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. , and , Surimi production from fatty and dark-fleshed fish species, in Surimi Technology, ed by and . Marcel Decker, New York, pp 181-207 (1992).

2. and , Surimi processing from dark muscle fish, in Surimi and surimi seafood, ed by . Marcel Decker, New York, pp 59-77 (2000).

3. , Fatty acids, in Marine biogenic lipids, fats and oils, Vol 1, ed by . CRC Press, Boca Raton, FL, pp 103-137 (1989).

4. , Oxidation of lipids in seafoods, in Seafoods: Chemistry, Processing, Technology and Quality, ed by and . Blackie Academic and Professional, Glasgow, UK, pp 49-74 (1994).

5. Contributions of Blood and Blood Components to Lipid Oxidation in Fish Muscle

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